Ribeye Steak with Morton's Steakhouse Marinade
6 garlic cloves, finely minced
1 tsp. whole thyme
1/4 tsp. cayenne pepper
1/2 cup soy sauce
4 tbsp. Worcestershire sauce
2 tbsp. vegetable oil
1/3 cup lime juice
2 tsp. salt
1 tsp. black pepper
4 kosher Ribeye Steaks – 1 lb each
Combine all ingredients in a mixing bowl. Place meat in a pan, add marinade, let stand for 2-3 hours. Remove from refrigerator one hour prior to grilling. Flavors up to 4 pounds of steak.
Tips from the experts at Morton's of Chicago:
The first element of successful grilling is to select the right cut of beef. Ribeye is an ideal steak for grilling. When choosing, always look for steaks that contain marbling. Marbling is the intermuscular fat that runs through the meat giving it flavor. Whatever steak you choose, thickness is the most important element in grilling. The steak should be at least one to one and half inches thick.
Recipe: Kosher, meat, ribeye steakAdd a comment
Adapted from a recipe in The Atlanta Journal–Constitution from Sweet Tomatoes
Talk about comfort food…This vegetarian soup is best on a cold winter night. It is one of the most delicious, filling soups we have ever eaten!
1/4 cup olive oil
2 1/4 cups onions – about 2 large, chopped
2 cups carrots, chopped
1 1/2 cups celery, chopped
1 Tablespoon garlic, minced
14 cups water or vegetable broth or a combination of both
2 1/2 (1 lb. 4 ozs) green split peas
6 1/2 cups (2 1/4 lbs.) potatoes, peeled and diced
3/4 cup barley
3/4 tsp dried basil
1/2 tsp dried thyme
3/4 tsp. black pepper
2 leaves bay leaves
2 tbsp. parve chicken bouillon powder
1/2 tsp. kosher salt
3 tbsp. fresh parsley (chopped)
Place oil, chopped onions, chopped carrots and chopped celery into stock pot. Sauté vegetables until soft.
Add minced garlic to vegetables and stir together to combine. Sauté briefly until garlic is fragrant.
Add water, dried split peas, diced potatoes, barley, dried basil, thyme, black pepper, bay leaves,bouillon powder and salt.
Bring mixture to a boil. Reduce heat, and simmer partially covered approximately 1 1/2 hours or until split peas and barley are soft and fully cooked.
Turn off heat. Stir in chopped fresh parsley. Remove bay leaves. Season to taste with salt and pepper.
If too thick, add additional water and simmer a few more minutes
Yield: Serves 10-12
Recipes: Soup, Split Pea, Barley, Parve,KosherAdd a comment